Celebrate fall with a tasty Pumpkin Cheesecake! This dessert mixes creamy cheese and pumpkin puree, seasoned with pumpkin pie spice. It sits on a crunchy graham cracker crust and is sweetened with brown sugar and cinnamon for a cozy taste.
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Great for fall parties or as a Thanksgiving dessert, this cheesecake has all the flavors of autumn. It smells warm and spicy, making baking it fun. Add whipped cream, caramel sauce, or toasted pecans on top for extra yumminess. Each piece is full of autumn flavor!
Ingredients and Substitutions Overview
Making Pumpkin Cheesecake is easy and fun. You'll use basic ingredients to create this delicious dessert. Let's quickly look at what you need to make this creamy, flavorful cheesecake:
For the Crust:
- Graham crackers (or Biscoff cookies): Finely crushed graham crackers serve as the base for the cheesecake crust. Alternatively, you can opt for Biscoff or other mildly sweet crackers for similar results.
- Melted Butter: Used to moisten the crumbs and impart a buttery flavor to your crust.
- Cinnamon Powder: Adds warm and aromatic flavor.
- Brown Sugar: Adds a sweet, earthy taste to the crust. Whether you choose dark or light brown sugar, each brings its own depth and richness to the flavor.
For the Pumpkin Cheesecake Filling:
- Pumpkin Puree: Choose either homemade or store-bought pumpkin puree to create the foundational flavor of your cheesecake.
- Cream Cheese: An essential ingredient for making the cheesecake creamy and rich.
- Brown Sugar: Provides a sweet flavor with earthy and caramel-like notes to your cheesecake.
- Eggs: Act as a binding ingredient to combine all other ingredients.
- All-Purpose Flour: Helps in binding and thickening the cheesecake filling.
- Vanilla Essence: Adds a delightful vanilla flavor to the cheesecake.
- Pumpkin Pie Spice: Infuse your cheesecake with warm and aromatic spices.
- Sour Cream: Contributes to the creamy texture and flavor of the cheesecake.
- Toppings: Options for toppings include toasted pecans, whipped cream, or caramel sauce, enhancing the overall presentation and taste of your cheesecake.
How to Make Pumpkin Cheesecake at Home?
Make a delicious Pumpkin Cheesecake with our easy-to-follow photo and video guide. We'll show you how to make the crust, create the creamy filling, and chill it to perfection. Your dessert will be a hit!
Explore More Pumpkin favorites:
- Pumpkin Muffins
- Pumpkin Bread
- Pumpkin Soup
- Roasted Pumpkin
- Pumpkin Cookies
- Roasted Pumpkin Seeds
- Pumpkin Pancakes
- Pumpkin Spice Latte
Pumpkin Cheesecake
Ingredients
For Crust
- 12 Graham Crackers, finely crushed
- 1 tbsp Brown Sugar
- 7 tbsp Unsalted Butter, melted
- ½ tsp Cinnamon Powder
For Cheesecake Filling
- 1¾ cup Pumpkin Puree
- 4 Eggs, at room temperature
- 2 tbsp All Purpose Flour
- 1 tbsp Vanilla Essence
- ½ tsp Salt
- ¼ cup Sour Cream
- 1½ tsp Pumpkin Pie Spice
- 24 oz Cream Cheese, 3 (8 oz) pack
- 1½ cups Brown Sugar, light or dark
For Toppings
- Toasted Pecans
- Caramel Sauce
- Whipped Cream, homemade or store-brought
Instructions
To Prepare Crust
- Start by combining crushed graham crackers, brown sugar, and cinnamon powder in a bowl. Mix these dry ingredients thoroughly.
- Gradually pour in the melted butter and stir until the crumbs are evenly moistened.
- Put the graham crumb mix into a 9-inch springform pan. Press the crumbs down firmly with a spoon or cup, making sure they go up the sides about 1 inch. Bake the crust at 350°F for 8-10 minutes. After baking, let it cool to room temperature.
To Prepare Pumpkin Cheesecake Filling
- In a separate bowl, combine pumpkin puree, sour cream, eggs, all-purpose flour, vanilla essence, pumpkin pie spice, and a pinch of salt.
- Whisk all these ingredients together until they are well combined. Set this mixture aside for later use.
- In another bowl, place the cream cheese and brown sugar.
- Beat them at medium speed until they turn fluffy using an electric beater.
- Now, add the prepared pumpkin mixture to the cream cheese mixture and mix at the lowest setting until they are fully combined.
- Transfer this pumpkin cheesecake mixture onto the pre-baked crust and spread it evenly using a spatula.
- Place a roasting rack or create an aluminum foil coil stand in a baking tray, as shown in the picture.
To Bake and Serve
- Place the springform pan with the cheesecake on a rack in a 350°F preheated oven. Pour boiling water into a baking tray up to ½ inch. Ensure that the water doesn't enter the springform pan. Bake for 45 minutes to 1 hour until edges are set and center springs back. Turn off the oven, leave the door slightly open, and let the cheesecake rest for 45 minutes. Then, cool it to room temperature, cover with plastic wrap, and refrigerate for 6-8 hours or overnight to set.
- Once chilled, remove the plastic wrap and carefully run a butter knife around the edges of the springform pan to loosen the cheesecake. Then, add toasted pecans on top and sprinkle with pumpkin pie spice.
- Serve the Pumpkin Cheesecake with caramel sauce or whipped cream as optional toppings for an extra delicious treat.
Recipe Video
Chef's Notes and Tips
Ingredient Preparation:
- Room Temperature Ingredients: Always use ingredients like pumpkin puree, eggs, cream cheese, and butter at room temperature for the best results. Let them come to room temperature naturally; avoid quick heating or microwaving.
- Gentle Egg Mixing: When incorporating eggs, avoid overbeating. Add them with other ingredients while making the pumpkin puree mix and gently whisk until well combined. This ensures a crack-free and moist cheesecake.
- Pumpkin Puree: Use either homemade or store-bought 100% pure pumpkin puree. Avoid using pumpkin pie mix, as it contains additional flavorings.
Crust Preparation:
- Baking the Crust: Press the moistened crumbs firmly into the springform pan, reaching 1 inch upwards on the sides; this helps hold the cheesecake filling and prevents cracks. Bake the graham crumb crust for just 8-10 minutes at 350°F, being careful not to overdo it. Keep an eye on it to prevent burning. You can also use other biscuit varieties for the crust if you prefer.
Baking Process:
- Use a Tray or Stand: Placing the filled springform pan on a tray with a stand ensures even baking, preventing rapid cooking that can lead to cracks or a burnt crust.
- Water Bath: Add at least ½ inch of boiling water to the tray without letting it enter the springform pan. This promotes even baking of the cheesecake without browning on top. Remember to place the springform pan on a stand or coil to keep water out.
Cooling and Chilling:
- Cool Gradually: After baking, turn off the oven and slightly open the door. Let the cheesecake sit in the oven for another 45 minutes. This gradual cooling prevents cracks.
- Wrap and Chill: Once the pumpkin cheesecake is out of the oven, allow it to cool to room temperature on the countertop. Then, wrap it with plastic wrap and chill it in the refrigerator for at least 6 hours to overnight for proper setting.
Finishing Touches:
- Releasing the Cake: After chilling, remove the cover and gently run a blunt knife along the sides of the springform pan to release the cheesecake. You can also run the knife along the bottom of the crust to ensure it comes away cleanly when you slice it into individual pieces.
- Toppings: Enjoy your Pumpkin Cheesecake as it is, or get creative with toppings like caramel sauce, pecans, whipped cream, and a sprinkle of pumpkin pie spice for added flavor.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Dive into the flavors of fall with our comforting pumpkin recipes, perfect for cozy evenings and crisp autumn days. From savory soups to sweet treats, find your ideal dish to celebrate the season's bounty.
Serving Suggestions
Pumpkin Cheesecake is a versatile dessert that can be enjoyed on various occasions, and these serving suggestions enhance its flavor and presentation.
- Toppings: Elevate this creamy cheesecake by adding delicious toppings such as caramel sauce, toasted pecans, a dollop of whipped cream, or a sprinkle of pumpkin pie spice.
- Beverages: Complement the flavors of this cheesecake with a hot cup of coffee or tea. The combination is sure to delight your taste buds.
Storage Suggestions
- Refrigerator Storage: Store the Pumpkin Cheesecake in a closed airtight container in the refrigerator, where it will stay fresh for up to 5-6 days.
- Freezer Storage: For longer-term storage, slice the cheesecake into individual pieces, wrap them in plastic wrap, and place them in freezer-friendly bags. You can store them in the freezer for up to 3 months.
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